Rose roll salt & pepper 110
Wheat roll with an expressive, crackling crust and a moist, airy crumb. Covered with a paste of vegetable oil with sea salt and black pepper, enriched with potato flakes and yogurt as secret ingredient for a persistant sensorial freshness.
- Suitable for vegetarians
- 110 g
- Defrosting 22 °C · 15'
- 48 PCS C/S · 36 C/S PAL
- Baking 180 °C · 9-11'
- Part baked
Occasion
Light meal, buffet
The story behind
White bread roll coated with a paste of sea salt and black pepper. Potato bread history dates back to the 16th century. Potatoes or potato starch is used to replace a part of the wheat. This results in an easier, faster rise with a nice, thin and crackling crust. Potato starch also absorbs more water and enlarges starch molecules for a light crumb with a deliciously moist texture. The yoghurt replaces the sourdough and brings more taste and a better mouthfeel. Together, both ingredients contribute to a longer shelf life. Baked on stone.